• Cook more than you need; you never know who will turn up at dinnertime.

It’s those types of life-long gifts, remembered by family and friends, from a woman who left a large impression on them, that

makes this book the kind everyone should have in their kitchen.

I have written before that cooking is more than an act of meeting life’s physical needs. Reading the stories recounted in

the book leaves me with an impression that Day fed bellies and souls.

“Food is very important to the Day family — and I don’t mean just as nourishment. We socialize with food, celebrate with food,

nurture with food, and mourn with food. We take food to the sick, to a family who is welcoming a baby and to families who

are mourning the death of a loved one,” Rentrop wrote.

I hope you get the book and enjoy a part of the city’s past and share the same love and warmth with your friends and loved ones in the future.

For more about “DayDreamers II,” call 439-2470.

Stuffed Bell Peppers (Serves 8)

Ingredients

• 4 large bell peppers

• 1 medium onion, chopped

• 1 can cream of mushroom soup, condensed

• 1 egg, beaten slightly

• Salt to taste

• Pepper to taste

• 1 pound ground chuck

• 1 clove garlic, minced

• Leftover, gravy, optional

• 1 1/2 cups Pepperidge Farm Stuffing mix

Directions

• Cup peppers in half, lengthwise through stem. Seed, wash, and parboil in salted water until crisp-tender. Turn upside down and drain thoroughly.

• Meanwhile, brown ground chuck with onion and garlic. Add mushroom soup and leftover gravy, if you have it, and cook about 10 minutes. Stir in stuffing mix, salt and pepper. Cool slightly and stir in egg. Pack mixture in each pepper half.

• Spray 9x13 baking dish with vegetable spray and pour water to one inch. Place pepper in dish and bake at 350 degrees for 30 minutes.